Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 346 Bow to the power of money!The trick to crystal clear fish scale jelly! 【Ask monthly ticket】

Upstairs, Ren Chongmo, who was full of wine and food, finally no longer had a gloomy face.

He was very satisfied with today's meal, and what was even more satisfying was chatting with a group of like-minded people.

This feeling of talking about the past and the present is really great.

Geng Lishan drank a little high, and after removing the food and wine from the table, he splashed ink and excerpted Lu You's famous line praising fish:
"Wine is like clear dew, fish is like flowers!"

After writing it, I changed it to Xiaohao and added two sentences:
"In the autumn of Renyin, I brought my friends from the literary world to taste silver fish soup at Linji Gourmet. They chatted happily and got drunk together. Then I copied Fang Weng's famous sentences to pay for the wine."

Professor Xu grinned:
"Mr. Lishan's last four words have scolded all of us poor scholars."

Ren Chongmo is quite satisfied with these few words:
"That's a good scolding. If you want to learn, you have to have a breeze in your sleeves. I feel that Mr. Lishan is getting more and more thorough now. How about I quit my job and stay at home for two years?"

The reason why Geng Lishan wrote this was to make a little joke with Lin Xu.

He smiled and said:

"No, I've been sitting at home for two years, and I almost lost my mind. Since I met Lin Xiaoyou, I have learned a lot about life. If you are not busy, you can come here often. Lin Kee has food, wine, and human touch. It is an experience. A good place with a lot of flavors in the world of mortals.”

Ren Chongmo nodded, and said to his lover Tian Qinglan:

"Anyway, the children don't go home to eat very much, so let's eat here often in the future. If we meet Mr. Lishan by chance one day, we can have a good drink and chat."

"Okay, it happens that Xiaoyan is here every day, so we can come and try the staff meals that are not sold in the store."

After a meal, Tian Qinglan liked Chen Yan more and more. From the beginning, he called Xiao Chen, but also changed to the more intimate Xiaoyan.

Chen Yan also respected this elegant female professor, and felt that this is what a scholar should look like.

Geng Lishan pointed to the words on the table and said to Shu Yun:
"Miss Xiaoyun, this is today's meal money. You can ask Lin Xiaoyou if it is enough. If it is not enough, I will write two more characters. Since I finished writing the best chicken in the world last time, I have more understanding of how to write the best chicken in the world." If he doesn't give up, I can still write about the best duck in the world, the best pig in the world, and the best goose in the world..."

Shu Yun covered her mouth and smiled:
"Just make fun of our boss, he's not here anyway."

In the past, she always thought that Geng Lishan was a very old-fashioned person, but she didn't expect this old man to be so cute. She still remembered the helpless expression on the boss's face when he brought the best chicken in the world to the store last time.

After the joke, everyone was ready to leave.

Older people tend to get sleepy after drinking a little alcohol.

Just taking advantage of nothing in the afternoon, go back and have a good sleep.

Walking out of the private room, there are gift boxes at the door, which contain various snacks of Lin Kee, including the ginger slices made this morning.

Shu Yun made a special explanation:

"Here are the small snacks produced by our Linji Gourmet. Teachers can taste them when they go back. There is also the ginger slice candy made by our boss in the morning. It is very effective in warming the stomach. Everyone can eat a few slices at leisure to warm the stomach."

When these professors and scholars heard it, they were even more satisfied with Lin Ji:

"Boss Lin is really too polite."

"Since Boss Lin made it himself, I have to try it out."

"In the future, if there is a banquet at home, I will come to Lin Kee to eat directly. I feel that I am sorry for Boss Lin's kindness if I don't arrange a few tables."

"It's a pity that I'm not good at calligraphy, otherwise I'd have to write a few characters to take away Mr. Lishan's demeanor."

"..."

Carrying the gift box to the downstairs, Lin Xu sent everyone back in the lobby on the first floor.

As soon as they went out, everyone saw several commercial vehicles parked at the door.

Geng Lishan was a little strange:
"This is?"

Chen Yan smiled:
"I benefited a lot from the lectures given by the teachers today, so I called a car for everyone, and you can just tell the driver where you go, you're welcome."

Tian Qinglan held Chen Yan's hand and said:

"Let you spend Xiaoyan."

"It's all trivial, you and Professor Ren get in the car, it's windy outside, don't blow it."

After the guests left, Chen Yan turned to look at Lin Xu and asked:

"Brother-in-law, is there anything to eat right now?"

"Didn't eat enough?"

"They are all authoritative masters of the Chinese language major. Several professors even taught me. I was shocked by patronizing them. How dare I let go of them."

Lin Xu pointed upstairs:
"Then let Wei Gan make you some fried noodles later, the fish is being killed upstairs, I have to go back to the kitchen and continue to work."

After speaking, he turned and entered the shop.

kill fish?
Do you want to cook something delicious again?
Chen Yan followed and was about to ask what to do when she heard Shu Yun reporting to Lin Xu:
"The four servings of boiled fish maw are all pre-ordered, the eight servings of oil-drenched fish liver are only one left, the stir-fried fish intestines are pre-ordered [-] servings, and the dried fish roe is more than half pre-ordered. They should all be ordered before dinner." can be sold."

Eighty fish, twenty fish maws make one serving of boiled fish maws, which is exactly four servings.

The fish liver is a bit smaller, but if the fish livers of ten fish are made together, the weight is also very large.

As for fish intestines and fish roe, about two or three fish can make one serving.

If these are all sold, almost half of the money for buying fish can be returned.

Although it's just turnover and not profit, that's pretty good.

Listening to these dishes, Chen Yan couldn't help swallowing:

"Brother-in-law, can you make me a separate portion? It happens that I'm not full yet."

Lin Xu was just about to persuade her to eat fried noodles, but she was very busy at the moment, but my sister-in-law took out the membership card numbered 00001:

"Xiao Shuzi, pay [-]!"

Facing this kind of lady, what else can we say?

Lin Xu directly chose to bow his head to the power of money:
"More spicy or less spicy?"

"Play more!"

"Alright, I'm going to prepare now."

When he came upstairs, in order to ensure enough fish offal for the night, Lin Xu asked Che Zai to buy some more fish offal, the more the better.

After speaking, he began to prepare dishes for Chen Yan.

Use scissors to pierce the fish intestines, rinse them once, wash the impurities inside, then pour salt and wash them once, and then wash them twice with flour.

Wash until the fish intestines do not feel sticky to the touch.

The method of making fish intestines is the same as that of raw fried fat intestines. If you want to taste crisp and tender, you need to put some baking soda to wash them.

However, the fish intestines are thinner and more tender. Baking soda can't be put in directly. Instead, it should be melted with water, then poured in and washed, and then rinsed with clean water.

Then place the fish intestines on the chopping board to align them, and cut the fish intestines into long sections of about five centimeters like cutting beans.

Cut it into scallion ginger water and other seasonings for pickling.

After finishing all this work, he chopped pickled peppers and ginger, and chopped some bean paste with a kitchen knife, preparing to cook it in the way of raw fried fat intestines.

The ingredients for stir-fried fish intestines are ready, and we start to clean up the fish liver.

Different from other viscera, the liver of carp is relatively small and extremely tender, so you don't need to use a knife, just slice open the thick part.

It is best to wash the slices with water to clean up the blood.

Then add soy sauce, scallions, ginger slices and a little pepper to marinate.

While marinating, he prepared some side dishes.

Wash the cucumber and cut it into strips first, then remove the cucumber seeds, only the crisp and tender flesh of the cucumber.

Cut these cucumber strips into four to five centimeter long sections and put them in a small basin.

Then, take out some sweet and sour radishes from the jar of pickled and refreshing kimchi, and change them to the size of cucumber strips.

After changing the knife, place it on top of the cucumber strips.

After a while, put the cod liver on top, and then you can pour oil and juice.

This dish of fried fish liver is considered as a cold dish. It is to boil the fish liver until it is broken, and then pour it with a special sauce. The whole dish is ready.

After tidying up the fish intestines and livers, Lin Xu took some swim bladders, deflated them one by one with a knife, put the wok on the shelf and started boiling water.

The fish maw has a fishy smell, so it needs to be scalded in boiling water.

But the hot time should not be too long. Basically, you have to take it out quickly after putting it into the pot, otherwise the fish maw will lose its crisp and tender taste and become like a rubber band when it gets hot.

After the water boils, add a spoonful of cooking wine into the pot, then pour the fish maw into it, scald it for three seconds, then remove it, then rinse it with cold water directly to prevent overheating and aging.

After this step, turn off the fire.

When the water temperature in the pot drops to about [-] degrees, pour the marinated cod liver into the pot and turn on the fire.

The cod liver is too tender, so it cannot be blanched in boiling water, otherwise the cod liver will be easily aged. It should be boiled in [-]-[-] ℃ water until it is broken, just like cooking shrimp.

The fire on the stove should not be too big, maybe a small fire will do.

In case the water temperature in the pot is too high, the cod liver will be cooked.

This step requires patience. While waiting, keep beating out the froth in the pot, so as not to boil the froth into the cod liver again.

About two minutes, when there is no foam in the pot, it means that the cod liver has been cooked.

Take it out and rinse it with cold water, then control the excess water, and pour it into the basin with cucumber strips and radish strips.

Then take a bowl and start making the seasoning for the sauce.

Put minced green onion, minced garlic, ginger juice, minced coriander, minced millet, salt, sugar, balsamic vinegar, light soy sauce, dark soy sauce, oyster sauce, chili oil, pepper noodles, pepper powder, and finally put two small skewers into the bowl Rattan pepper, baked with hot cooking oil.

Then cover the bowl with a lid to suffocate the aroma into the seasoning.

After two minutes, lift the lid, put some sesame oil inside, stir the sauce evenly, and pour it over the cod liver.

In this way, a fish liver with oil is ready.

Lin Xu took a piece of cod liver with chopsticks and tasted it, his eyes lit up immediately.

He knew that the taste of this dish would not be bad, but he never expected that the taste of fish liver would be as tender as foie gras.

The sauce prepared with rattan pepper oil also adds a lot of color to this dish.

The spicy taste is mixed with salty and delicious taste, and there is a slight aftertaste after eating.

It's a pity that the liver of carp is too small, and the liver of other ingredients is too expensive, otherwise Lin Xu really wants to introduce this new dish in the store, so that all customers can taste the wonderful taste of fish liver.

Coming outside with a small basin, Chen Yan was chatting about Geng Lishan's calligraphy work in the group.

Yue Liyue asked curiously:

"Why does Mr. Lishan write Renyin Jiqiu in the inscription? Shouldn't it be autumn?"

Zeng Xiaoqi, who has been making up for traditional cultural knowledge recently, said:
"There are three months in each season of spring, summer, autumn and winter. In order to distinguish them easily, the ancients called the first month of each season Meng, the second month Zhong, and the third month Ji. The third month, that is, the ninth month of the lunar calendar...a master of Chinese, am I right?"

"bingo!"

Chen Yan sent an emoji, and was about to popularize traditional cultural knowledge for everyone. When she saw Lin Xu coming over with a dish, she immediately lost interest in being a teacher.

"Hahahaha, here comes my dish. This girl specially spent [-] yuan to order a few dishes for herself. Don't be envious."

After speaking, she held up her mobile phone and took a photo of the dishes on the plate, and enthusiastically sent it to the group.

Lin Xu returned to the kitchen and started cooking the remaining dishes.

Heat the oil, pour the fish intestines and other ingredients into the pan, and stir-fry on high heat. After about ten seconds, take it out of the pan and put it on a plate.

The fried fish intestines are rolled into thin rolls, which look like white chocolate bars with red oil hanging on them.

Then he made boiled fish maw by boiling sliced ​​meat.

Finally, the film on the surface of the fish roe is removed, cut into pieces and deep-fried in a pan, and then fried with ingredients and dry-pot sauce, so that the dry-pot fish roe is officially ready.

After finishing the work, the help cooks basically slaughtered the fish.

"Clean it up and put salt on it, apply it inside and out, and then put it in a basin to marinate for a while."

If you want to do it one by one, you can just grab the glutinous rice and cover it with salt, but now it is made in batches, and you need to kill the water on the surface of the fish before rubbing the glutinous rice.

The fish meat produced in this way is more delicious, and the glutinous rice will be fermented better.

While everyone was busy, Lin Xu brought the prepared fish scales to the pool.

"Boss, are these all made into fish scale jelly?"

"Yes, all made into fish scale jelly, and it will be sold in the store tomorrow morning."

Four to five catties of carp, the fish scales are not too big, and it will not taste good when fried, so Lin Xu plans to make all these fish scales into fish scale jelly today.

If you want to eat spicy fish scales in the future, just buy a few big fish.

Anyway, that thing is more durable.

It can't be eaten for a few days after frying once.

The scales of [-] fish are collected in a large basin, and at least dozens of catties of fish scale jelly can be made.

If one copy is sold, at least fifty or sixty copies can be sold.

A piece sells for twenty, which is more than one thousand yuan.

Calculated, the turnover of selling these miscellaneous fish may be higher than the money for buying fish.

The fish scales have a strong fishy smell, and there is still mud on the bottom of the water in the crevices on the surface. If you want to eat it safely, you have to wash it repeatedly if you don't eat the fishy smell.

Lin Xu put salt and flour into the basin, carefully grasped, mixed and scrubbed.

After finishing these, wash them with clean water.

After cleaning it several times in this way, the originally gray scales became clean, even a little shiny under the light.

After this step is done, the fish scales are ready.

Lin Xu set up a large soup pot to boil water, put the fish scales in it, then added sliced ​​ginger, scallions and a spoonful of white wine, and began to blanch the water.

Fish scales have a strong fishy smell and cannot be cooked directly, otherwise the fish scale jelly will be fishy and unpalatable.

After the water boils, use a spoon to skim off the floating foam, then fish out all the fish scales, rinse them with cold water, remove the onion and ginger, and then officially enter the production process.

Like pork skin jelly, fish scale jelly needs to be steamed instead of boiled if it wants to look good.

Put the fish scales and cold boiled water into the steamer for steaming, so as to make fish scale jelly that is crystal clear like crystal.

Get a couple of large deep trays.

Spread a layer of cling film inside for easy release.

Sprinkle fish scales with a thickness of two centimeters, then add green onion, ginger, salt and rice wine, and finally add cool boiled water to make the water in the tray reach a depth of six centimeters.

The reason why cool white is used is because cool white is clean and thorough, which is the same principle as making ice cubes at home.

The ice cubes frozen from raw water are cloudy no matter how they are adjusted.

And the ice cubes frozen out of Liangbai Kai became crystal clear, no different from the edible ice cubes you bought.

Put all the fish scales into the tray, carefully put them into the steamer, and start steaming.

After finishing these tasks, Lin Xu began to look for a place suitable for marinating fish.

The first thing to exclude is the cold storage, the temperature inside is too low for fish fermentation.

The kitchen is quite suitable, but now there is not much free space in the kitchen, it is not suitable to put a few bamboo baskets containing salted fish, and the kitchen has to pull the water pipe to wash the floor at every turn, it is too easy to pour raw water on the fish here .

Lin Xu came outside the kitchen and looked around, but the outside was not suitable.

There will be some taste in the process of marinating fish, so it should not be placed in places where customers often come and go, so as not to affect the mood of customers when they eat.

When he came to the third floor, Lin Xu looked at the private room and was about to leave when he realized that there were not many people using the banquet hall recently, so he opened the door and walked in.

There is a utility room at the entrance of the corridor of the banquet hall. It was originally intended to store some disposable cups and chopsticks, but because the outside windows are exposed to direct sunlight, the disposable chopsticks are easy to bend, so they were not put into use.

Lin Xu pushed open the door of this room, took a look, and found that the small room was really nice, with a high-transparency glass on the front, and it was within the range of sunlight from [-]:[-] am to [-]:[-] pm during the day.

Such a place is naturally suitable for fish bream.

"Then here it is."

Water will drip during the production of fish bream, so the bamboo basket should be placed in an iron basin, and it is best to put a support in the basin, so as to prevent the bottom fish from being soaked in the water from killing and causing the meat to rot.

Back downstairs, Lin Xu asked Che Zai to prepare.

Buy what should be bought, and let people process what should be processed, as long as it does not delay the use after an hour.

"Then I'll have someone weld some iron frames, put the bamboo baskets on top of the frames, and put the water basins under the frames, will that work, boss?"

"Yes, as long as you don't let the water drip on the ground and don't let the fish get soaked."

"I'm going to get ready."

After Che Zai left, Lin Xu and a few helpers brought out the glutinous rice that had been steamed and cooled in the cold storage, mixed it with the glutinous rice that had been pulled out before, and then began to smear the fish.

These fish have been killed out of water, and the water must be wiped off before wiping, otherwise the glutinous rice will not stick to it.

After smearing evenly, put a layer of straw in the bamboo basket, sprinkle some large grains of sea salt, place the fish one by one flat, sprinkle a layer of salt, and spread a layer of straw.

After laying it out layer by layer, replace it with a bamboo basket.

While he was busy, Lin Xu's cell phone rang.

He took it out and saw that it was actually his brother Xie Baomin calling.

"Is there something wrong, brother?"

"It's like this. Tomorrow, Lao Dai will go to the TV station to record pickled fish. I'm a little stage fright. I want to appear with you. Do you have time tomorrow morning?"

Pickled fish?
Lin Xu thought that he still had two cooking study cards, so he immediately agreed:
"If I have time, I'll go to the TV station tomorrow morning, and I won't miss anything."

Winter is approaching, and it's time to eat pickled fish.

Eat hot and sour, absolutely warm and appetizing.

I don't know how the pickled fish cooked by Chef Dai is. I am a little looking forward to it.

Lin Xu rubbed his hands, he couldn't wait to learn this dish...

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The last day of the double monthly pass, brothers, remember to vote if you have a ticket.I will start the third change after I adjust it. Don't worry, everyone. Since I plan to change 35 this month, I will do what I say.This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)